There are just some things that are so delicious - so moreish - that one serving will never be enough. In my world, these lamb ribs are one of those things. It’s the way the meat falls off the bone and melts as soon as it touches your mouth. It’s the perfect combination of the umami meat flavour and the sweet marinade. It’s the undeniable joy of getting your fingers dirty as you pick up the bones and nibble off the last remnants of meaty goodness.
It’s, simply put, a top-notch dining experience.
How to make lamb ribs: key tips
The key to this dish is getting started early. You’ll need to get your ribs in the marinade and in the fridge around 2 hours ahead of time (at a minimum). Be sure not to cut time here because you want the ribs to really get a chance to absorb the flavours. Remember: flavour is everything in this one!
What goes into our lamb ribs recipe?
Of course, the hero of this dish is the lamb ribs - and truly, I am yet to be convinced that there is such a thing as a bad lamb rib. But, if you’re after some really good quality stuff, head to your local butcher. The only other thing to note for this one is that you are free to use fresh or dried rosemary - you take your pick!
This recipe is fantastic as a starter or you can add a slaw and rice for a complete meal.
Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.
Ingredients
- 1/2 cup brown sugar
- 1/2 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cloves garlic, crushed
- 1 tsp finely chopped rosemary
- 750g lamb ribs
Method
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Step 1Combine sugar, sauces, spices, garlic and rosemary in a bowl. Add ribs and toss to coat. Refrigerate for 2 hours to marinate.
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Step 2Preheat oven to 180°C/160°C fan-forced. Pour ribs and marinade out into a shallow baking dish. Season well with salt and pepper. Cover with foil and cook for 45 minutes. Increase the temperature to 200°C/180°C fan-forced. Cook for a further 15 minutes uncovered, turning once to ensure they are well basted. Remove ribs from baking dish onto a serving platter. Spoon any excess fat from the baking dish, then pour remaining marinade into a serving dish and serve alongside ribs.
Recipe Notes
Why marinate?
Marinating meat is a pretty cool cooking hack that enhances flavour, tenderises the meat, and even reduces cooking time. Basically, you are injecting a heap of flavour and juiciness into your lamb ribs so that you don’t need to rely on a sauce to do the heavy lifting.
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